Skip to main content

ONION SAMBAR

Onion sambar
Ingredients
100 g Arhar dal.
25 G Moong dal
250 g small madras onion or(young small onion)
20 g Tamarind
1/4 t Mustard seeds
1/4 Jeera
2 Red chilli whole
2-3 Pinch of asafoetide
1/4 t Turmeric powder
1/2 t Sambar powder
salt to taste
oil
water
METHOD
  • Pick and wash the arhardal and moongdal .
  • Peel the onion skin.(soak in a water and then peel the skin .you have not have a eye burning)
  • Add 3-4 cup water,salt,turmeric powder,hing. and cook the dal in a pressure cooker
  • After 2 whistle simmer at 5 -7 minutes till the dal is soften
  • Cool and remove the dal add 1 cup water mash well .
  • Soak tamarind in 1/2 cup of water and extract tamarind juice.
  • Heat oil in a pan add mustard seeds when they crackling add jeera,hing,2 whole red chilli .curry leaves and baby onion and add little salt ,fry for few minutes. add the sambar powder and tamarind juice.add the dal water bringing to boil the sambar .when the onion cooked tender add remain dal if need add some water .Bring to boil.Continue cooking for 5-8 minutes the sambar get thick .Simmer for anther few minutes.Serve hot garnish with coriander leaves.



Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

ONION VADAKAM

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store
Post a Comment
Read more

PARUTHIPAL KANJI

 PARUTHIPAL KANJI  cotton seeds kheer PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer ) Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery. PARUTHIPAL KANJI Ingredients 1 cup paruthi (cotton seeds) 1/4 cup rice 3-4 tsp cup fresh coconuts 1/2 cup coconuts milk 1 tsp dry ginger powder 1/2 tsp green cardamom powder 1-2 cup jaggery or karupatti 3-4 tsp coconuts pieces a pinch of salt METHOD Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours, Next day add water grind the cotton seeds and take out the juice(cotton seeds milk). Grind the rice and fresh coconut on rava Constancy, Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup. Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside. Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut p
Post a Comment
Read more